Roasted Chicken and Vegetable Egg Bake

Serves: 8
Total Calories: 273


1 tablespoon olive or vegetable oil
1 large onion, chopped (1 cup)
1 (26-ounce) bag frozen Parmesan herb-flavor oven-roasted potato, vegetables and cheese seasoning meal starter
1 cup chopped cooked chicken
1 cup Original Bisquick® mix
1 1/2 cups milk
4 eggs
1 cup shredded Italian-style cheese blend or mozzarella cheese (4 ounces)


1. Heat oven to 400°. Spray rectangular baking dish, 13 x 9 x 2 inches, with cooking spray. Heat oil in 12-inch nonstick skillet over medium heat. Cook onion and frozen vegetables in oil 8 to 10 minutes, stirring occasionally, until vegetables are heated through and crisp-tender. Add chicken and sprinkle vegetables with contents of seasoning packet from vegetables stir gently to coat. Spread in baking dish.

2. Stir Bisquick mix, milk and eggs until blended. Pour over vegetables in baking dish.

3. Bake uncovered about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake about 5 minutes or until cheese is melted.

wing it!
Other meal-starter vegetable blends are available with different vegetable combinations and seasonings. Any of them can be used in this recipe.

1 SERVING: Calories 280 (Calories from Fat 100) Fat 11g (Saturated 4g) Cholesterol 130mg Sodium 510mg Carbohydrate 28g (Dietary Fiber 3g) Protein 17g * % DAILY VALUE: Vitamin A 20% Vitamin C 18% Calcium 22% Iron 8% * DIET EXCHANGES: 1 1/2 Starch, 1 Vegetable, 1 1/2 Medium-Fat Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 273
Calories from Fat: 110

This Roasted Chicken and Vegetable Egg Bake recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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